Published

2005-07-01

Deshidratación osmótica de frutos de papaya hawaiiana (carica papaya l.) en cuatro agentes edulcorantes.

Keywords:

Papaya, Osmodeshidratación, Agente edulcorante, Miel de abejas, Miel de caña (es)

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Authors

  • Margarita Maria Ríos Pérez
  • Carlos Julio Márquez Cardozo
  • Héctor José Ciro Velásquez
Trozos de papaya hawaiiana (Carica papaya L.) fueron sometidos a un proceso de osmodeshidratación usando cuatro agentes edulcorantes: miel de abejas, miel de caña, crema demiel de abejas y sacarosa en medio acuoso a 79 grados Brix, temperatura de 20 ºC y 23 horas de inmersión. Los resultados estadísticos mostraron que el agente de mayor capacidad deshidratante fue la miel de abejas y el menor la sacarosa. Además, los análisis cinéticos indicaron que la máxima transferencia de masa ocurre en las primeras cuatro horas del proceso y la máxima pérdida de masa del producto que puede ser alcanzada fue de 32 % con un contenido de humedad final en los frutos de papaya osmodeshidratada de 41,3 % b.h.

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